I found this really cool
website with these descriptive sketches and wanted to pass them on to you.
It is very helpful to have a picture of what all the different pastas look like.

Pasta Shapes

When making pasta dishes, be sure to choose a pasta shape and sauce that
complement each other. Thin, delicate pastas like angel hair or thin spaghetti,
should be served with light, thin sauces. Thicker pasta shapes, like fettuccine,
work well with heavier sauces. Pasta shapes with holes or ridges like
mostaccioli or radiatore, are perfect for chunkier sauces.

Acini di Pepe
(“Peppercorn”) – Acini di Pepe is perfect to use in soup recipes. These
shapes are ideal to include in broths.

Alphabet Pasta:
This favorite kids’ shape is usually used in soups for a fun meal
anytime.

Anellini
- Tiny rings of pasta. Anellini is a smaller version of Anelli pasta. It
is used in various soups and is also a compliment to a number of salads.

Angel Hair, Capellini
(“Fine Hairs”) – These thin, delicate pasta strands are best if used
with thinner, delicate sauces. Other uses: break in half and put in
soup; use in salads or stir-fry meals.

Bow
Ties, Farfalle
(“Butterflies”) –
Bow Ties brighten any meal w/their interesting shape.
Thick enough for a variety of sauces, or a perfect addition to a number of salad
or soup recipes.

Buctani
- Thick Spaghetti shaped pasta that is hollow in the center, similar to
a thin straw. Bucatini is perfect for nearly any sauce, or it
can be used to make
casseroles or stir-fry dishes.

Cappelletti –
Cappelletti pasta is folded and then twisted to form the shape of a
small hat. On occasion, this pasta is sometimes referred to as an alpine
hat.

Campanelle
(“Bells”) – Campanelle pasta resembles a small cone with a ruffled edge.
Pair Campanelle pasta with meat, cream, vegetable or oil based sauces.
Also, these shapes are great when used in pasta salads.

Cavatappi
(“Corkscrew”) - The tight spiral locks-in the flavor allowing the shape
to pair with both simple & sophisticated sauces. Pair Cavatappi with
meat, cream, vegetable or oil based sauces. Also, these shapes are great
when used in pasta salads.

Casarecce
- Casarecce pasta is shaped like a very narrow, twisted, rolled tube.
This pasta is best used when serving a meat sauce & can be used in a
variety of casserole dishes.

Elbow Macaroni
– A highly versatile shape that can be topped with any sauce, baked, or
put in soups, salads and stir-fry dishes. Elbow Macaroni is
traditionally used to make Macaroni and Cheese.

Farfalline
– Farfalline is s small version of the bow tie or butterfly shaped
pasta. This versatile shape can be used as the base of any dish. Bake
it, stir it into soups, or create great salads and stir-fry dishes.

Fideo
– Short thin strands of pasta that are slightly curved. Fideo pasta is
commonly used in various soup recipes.

Fusilli
(“Twisted Spaghetti”) – This long, spiraled shape can be topped with any
sauce, broken in half and added to soups, or turned into a beautiful
salad. Fusilli also bakes well in casseroles.

Gemili
(“Twins”) - Add a touch of style to any dish with this distinctive
shape. Gemeilli pairs nicely with meat, cream, seafood and vegetable
sauces.

Gigli
(“Lilies”)– Gigli is a fluted edge piece of pasta that has been rolled
into a cone shaped flower. Gigli is perfect for heavier sauces, like
cheese, meat and tomato or it is a perfect addition to a number of
casseroles.

Jumbo Shells
– Best when stuffed with your favorite mixtures of cheese, meat and
vegetables. Stuff with meat flavored with taco seasoning, top with salsa
and bake for a delicious Mexican dish, or create your own stuffed treat.

Lasagna
(From “lasanum,” Latin for pot) – Create original Lasagna casseroles by
using chopped vegetables, cheeses and any kind of sauce. You can also
assemble your casserole and freeze it for later meal.

Linguine
(“Little Tongues”) - A great shape to compliment a variety of sauces.
Also a good choice for salads and stir-fry dishes.

Macaroni
(“Dumpling”) – A highly versatile shape that can be topped with any
sauce, baked, or put in soups, salads and stir-fry dishes.

Manicotti
(“Small Muffs”) – Stuff Manicotti with a mixture of meat, cheese and
vegetables, top with your favorite sauce, and bake.

Medium Shells, Conchiglie
– (“Shells”) Shells make a great addition to soups or as the base of a
wonderful salad. Try remaking your favorite Macaroni and Cheese using
Shells, for a fun twist on a time-honored tradition.

Orecchiette
(“Little Ears”) – These “little ears” are commonly served with thick,
chunky sauces or in pasta salads.

Orzo
(“Barley”) – This small, grain shaped pasta can be topped with any
sauce, added to soups, or baked as a casserole. Perfect as a side dish
as well as a main course.

Penne, Mostaccioli
(“Quills” and “Small Mustaches”) – This tubular pasta compliments a
variety of sauces, is frequently used in salads, baked in casseroles, or
made into stir fry dishes.

Penne
(“Quills” or “Feathers”) – Penne compliment virtually every sauce and
are exceptional when paired with a chunky sauce. Penne pairs nicely with
chunky meat, chunky vegetable, cream, or oil based sauces. Also, these
shapes are great for baking dishes.

Penne Rigate
(“Quills” or “Feathers”)- Penne compliment virtually every sauce and are
exceptional when paired with a chunky sauce. Penne Rigate are ridged and
ideal to lock-in flavor.

Pipe Rigate -
A hollow curved pasta that resembles a snail shell. This shape has a
wide opening at one end and the other end is flattened. Pipe Rigate
pairs nicely with chunky meat, chunky vegetable, cream, or oil based
sauces.

Pipette Rigate
– This shape is a smaller version of Pipe Rigate. Pipette Rigate pairs
nicely with chunky meat, chunky vegetable, cream, or oil based sauces.
Also, these shapes are great for baking dishes.

Radiatori
(“Radiators”) – This ruffled, ridged shape adds elegance to any sauce.
It also works well baked in casseroles, or used in salads and soups.

Ravioli
- Ravioli are square round pillows of pasta that have a filling
consisting of ingredients such as cheese, meats, vegetables and
seasonings. Ravioli can be served with a red sauce or it can be served
with butter, oil or cream.

Reginette
– Reginette is wide, flat ribbon pasta that has rippled edges on both
sides. This shape is similar to Lasagna.

Riccioli
(“Curl”) -Riccioli’s twisted shape holds bits of meat, vegetables and
cheese, so it works well with a variety of sauces, or you can use it to
create fun salads, baked casseroles, or stir-fry meals.

Rigatoni
(“Large Grooved”) - Rigatoni’s ridges and holes are perfect with any
sauce, from cream or cheese to the chunkiest meat sauces.

Rocchetti
(“Spool”) – This short pasta is perfect for preparing casseroles
and salads.

Rotini
(“Spirals” or “Twists”) – Rotini’s twisted shape holds bits of meat,
vegetables and cheese, so it works well with any sauce, or you can use
it to create fun salads, baked casseroles, or stir-fry meals.

Rotelle
(“Little Wheels”) -The cartwheel is not a classic Italian shape, but due
to the variety of color and entertaining shape they are crowd favorite.
Because the spokes of the wheels are good for capturing flavor, these
shapes are easy to pair. Rotelle pasta pairs nicely with meat, cream,
seafood or vegetable sauces.

Small Shells
- Shells make a great addition to soups or as the base of a wonderful
salad. Try remaking your favorite Macaroni and Cheese using Shells for a
fun twist.

Spaghetti
– (“A length of Cord”) America’s favorite shape, Spaghetti is the
perfect choice for nearly any sauce, or it can be used to make
casseroles or stir-fry dishes. Go beyond tomato sauce and see what your
favorite becomes.

Thin Spaghetti –
Thin Spaghetti is very similar to Vermicelli. Each one is slightly
thinner than Spaghetti. Thin Spaghetti is perfect topped with any
sauce, or as a salad or stir-fry ingredient.

Tortellini –
Tortellini is a ring-shaped pasta typically stuffed with meat, cheese or
vegetables. Tortellini is commonly served in a broth or cream sauce.

Tortiglioni
– Tortiglioni is narrow, tubular pasta. This shape is commonly used to
add decoration to salads or paired with a simple sauce.

Tripolini –
Tripolini is a tiny bow tie shaped pasta used in soups and salads or
paired with a simple sauce.